Authentic Toor Dal Recipe- South Indian Sambar with Coconut & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal Recipe – South Indian Sambar with Coconut & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a truly authentic South Indian Sambar. This isn’t just a lentil soup; it’s a flavour explosion, a comforting hug in a bowl, and a staple in many South Indian homes (including mine!). I first learned to make this from my paati (grandmother), and it’s a recipe I’ve tweaked and perfected over the years. Get ready to experience the magic!

Why You’ll Love This Recipe

This Sambar is special. It’s a beautiful balance of tangy tamarind, earthy lentils, and aromatic spices. It’s incredibly versatile – perfect with rice, idli, dosa, vada… honestly, anything! Plus, it’s surprisingly easy to make once you get the hang of it. It’s a little bit of effort, but so worth it. You’ll be rewarded with a deeply flavorful and satisfying dish.

Ingredients

Here’s what you’ll need to create this South Indian masterpiece:

• 1 tablespoon chana dal (approx. 20g)
• ¼ teaspoon fenugreek seeds (approx. 1g)
• ¼ teaspoon cumin seeds (approx. 1g)
• 4-5 dried red chillies (adjust to your spice preference)
• 1 teaspoon coriander seeds (approx. 5g)
• 2 tablespoons fresh shredded coconut (approx. 20g)
• ⅓ cup toor dal (approx. 75g)
• 2 teaspoons sesame oil (approx. 10ml)
• ¼ teaspoon mustard seeds (approx. 1g)
• ¼ teaspoon cumin seeds (approx. 1g)
• 2-3 fenugreek seeds
• 1 sprig curry leaves (approx. 8-10 leaves)
• 1 pinch asafoetida (hing)
• 15 small onions (Indian shallots), peeled
• 1 tomato, chopped
• ¼ teaspoon turmeric powder (approx. 1g)
• 1 teaspoon salt (approx. 5g)
• Gooseberry size tamarind (approx. 15g)
• ¼ teaspoon jaggery (approx. 2g)
• 2-3 sprigs coriander leaves, chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this Sambar truly special:

• Toor Dal: This is the star! Toor dal (also known as arhar dal) provides the base and creamy texture. Make sure you use good quality dal – it makes a difference.
• Sesame Oil: Don’t skip this! Sesame oil adds a distinct nutty flavour that’s essential to South Indian cooking. It’s what gives Sambar that authentic aroma.
• Curry Leaves: These little leaves are packed with flavour. They add a beautiful fragrance and a slightly citrusy note. Fresh curry leaves are best, but dried can work in a pinch.
• Tamarind: This is what gives Sambar its signature tang. You can find tamarind paste or blocks at most Indian grocery stores. I prefer using a block and extracting the pulp myself – it just tastes fresher.
• Spice Levels: Sambar spice levels vary a lot depending on the region and family preference. Feel free to adjust the number of red chillies to suit your taste.
• Vegetable Additions: Traditionally, Sambar includes vegetables like drumsticks, eggplant, okra, or pumpkin. Feel free to add your favourites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, dry roast the chana dal, fenugreek seeds, cumin seeds, red chillies, and coriander seeds in a pan over medium heat. Keep stirring until they turn golden brown and fragrant – about 3-5 minutes. Add the shredded coconut and sauté briefly for another minute. Then, grind everything into a coarse powder. Set aside.
2. Dal Time: In a pressure cooker, combine the toor dal with 2 cups (480ml) of water. Pressure cook for 4 whistles on medium heat. Once the pressure releases naturally, mash the dal lightly.
3. Tempering Magic: Heat the sesame oil in a large pan. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter – this is important for releasing their flavour! Then, add the curry leaves and asafoetida (hing).
4. Sauté the Aromatics: Add the shallots and chopped tomato to the pan. Sauté for about 2 minutes, until the shallots are translucent. Stir in the turmeric powder and salt.
5. Tamarind Tango: Soak the tamarind in about 1 cup (240ml) of warm water for 15-20 minutes. Extract the pulp, discarding the seeds and fibres. Add the tamarind pulp, jaggery, and the ground spice powder to the pan. Cook, covered, for about 10 minutes, stirring occasionally.
6. Bring it Together: Finally, add the cooked dal to the pan. Mix well and simmer for about 1 minute, allowing the flavours to meld. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter properly.
• Adjust the amount of tamarind pulp to achieve your desired level of tanginess.
• Simmering the Sambar allows the flavours to develop and deepen. Don’t rush this step!

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a milder Sambar, reduce the number of red chillies. For a spicier kick, add more!
• Festival Adaptations: During Pongal or Onam, I often add a handful of mixed vegetables like carrots, beans, and peas to make it extra festive. My family loves it!

Serving Suggestions

Sambar is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With fluffy white rice and a dollop of ghee.
• Alongside crispy dosas or idlis.
• As a comforting soup on a chilly day.
• With medu vada (savory lentil donuts).

Storage Instructions

Leftover Sambar can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

What is the best type of Toor Dal to use for Sambar?

Good quality, split toor dal is best. Look for dal that is bright yellow and doesn’t have any stones or debris.

Can I make Sambar ahead of time? How does it affect the flavor?

Absolutely! Sambar actually tastes better the next day as the flavours meld together.

What can I substitute for Tamarind?

If you can’t find tamarind, you can use lemon juice or amchur powder (dried mango powder) as a substitute, but the flavour won’t be quite the same. Start with 1-2 tablespoons of lemon juice or 1 tablespoon of amchur powder.

How do I adjust the consistency of the Sambar?

If the Sambar is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What vegetables are traditionally added to Sambar?

Drumsticks, eggplant, okra, pumpkin, carrots, beans, and peas are all commonly added to Sambar. Feel free to experiment with your favourites!

Enjoy making this Sambar! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!